CURRICULUM MAP
FAMILY AND CONSUMER SCIENCE-9th-12th Grade
Foods and Nutrition
| Demonstrate management of individual and family resources, including food, clothing, shelter, health care, recreation/leisure, and transportation. | |||
| 2.1.1 Apply management and planning skills and processes to organize tasks and responsibilities. | |||
| 2.1.2 Examine how individuals and families make choices to satisfy needs and wants. | |||
| 2.1.3 Implement decisions about providing safe and nutritious food for individuals and families. | |||
| Analyze factors that influence nutrition and wellness practices across the life span. | |||
| 14.1.1 Examine physical, emotional, social, psychological, and spiritual components of individual and family wellness. | |||
| 14.1.2 Compare the impact of psychological, cultural, and social influences on food choices and other nutrition practices. | |||
| 14.1.3 Examine the governmental, economics, and technological influences related to nutrition and wellness issues. | |||
| 14.1.5 Examine legislation and regulations related to nutrition and wellness issues. | |||
| 14.1.6 Examine the impact life choices have on long and short term wellness. | |||
| Examine the nutritional needs of individuals and families in relation to health and wellness across the life span. | |||
| 14.2.1 Assess the effect of nutrients on health, appearance, and peak performance. | |||
| 14.2.2 Research the relationship of nutrition and wellness to individual and family health throughout the lifespan. | |||
| 14.2.3 Assess the impact of food and diet fads, food addictions, and eating disorders on wellness. | |||
| 14.2.4 Appraise sources of food and nutrition information, including food labels, related to health and wellness. | |||
| Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span. | |||
| 14.3.1 Apply various dietary guidelines in planning to meet nutrition and wellness needs. | |||
| 14.3.2 Design strategies that meet the health and nutrition requirements of individuals and families with special needs. | |||
| 14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. | |||
| Evaluate factors that affect food safety, from production through consumption. | |||
| 14.4.1 Determine conditions and practices that promote safe food handling. | |||
| 14.4.2 Appraise safety and sanitation practices throughout the food chain. | |||
| 14.4.3 Determine how changes in national and international food production and distribution systems impact the food supply. | |||
| 14.4.4 Appraise federal, state, and local inspection and labeling systems that protect the health of individuals and the public. | |||
| 14.4.5 Monitor food borne illness as a health issue for individuals and families. | |||
| 14.4.6 Review public dialogue about food safety and sanitation. | |||
| Evaluate the impact of science and technology on food composition, safety, and other issues. | |||
| 14.5.3 Determine the impact of technological advances on selection, preparation, and home storage of food. | |||
| 14.5.4 Assess the effects of food science and technology on meeting nutritional needs. | |||
| Analyze the factors which influence personal and family wellness. | |||
| 14.6.1 Evaluate the relationship among physical, social, and mental wellness in life. | |||
| 14.6.2 Analyze individual and family needs related to wellness in life. | |||
| 14.6.3 Analyze career options in the area of personal and family wellness | |||
| 14.6.4 Analyze the reliability of wellness information and sources. | |||
| 14.6.5 Examine how physical activity relates to wellness. | |||
| 14.6.6 Examine the effect of self-esteem and self-image on relationships. | |||
| CAREER DEVELOPMENT SKILLS | |||
| I. LISTENING SKILLS | |||
| 3. Interpret nonverbal cues (eye contact, posture, gestures) | |||
| II. ORAL COMMUNICATION | |||
| 1. Organize notes and ideas for formal, semiformal, and informal presentations. | |||
| III. MATHEMATICS | |||
| 1. Estimate, apply, and solve problems involving fractions, decimals, percentages, and real numbers | |||
| IV. WRITING | |||
| 3. Create and present technical information in common graphs and charts | |||
| V. COMPUTER LITERACY | |||
| 5. Select and use subject-specific and industry-specific software | |||
| 8. Apply ethical considerations to the operation and management of information systems common to organizations | |||
| VI. HUMAN RELATION SKILLS | |||
| 1. Perform a self-assessment: | |||
| a. Personal goals | |||
| b. Standards and values | |||
| c. Needs/wants | |||
| d. Strengths/weaknesses | |||
| e. Interests/talents | |||
| VII. DECISION MAKING/PROBLEM SOLVING | |||
| 1. Describe the factors that impact on decision making: | |||
| a. Needs and wants | |||
| b. Values | |||
| c. Goals | |||
| d. Standards | |||
| IX. RESOURCE MANAGEMENT | |||
| 2. Locate information and select the materials, tools, equipment, or other resources to perform the activities needed to accomplish a specific task | |||
| X. TIME MANAGEMENT | |||
| 6. Estimate the time required to perform activities needed to accomplish a specific task | |||
| XII. CAREER PLANNING | |||
| 4. Participate in career exploration activities | |||